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Categories:
brown sugar flour pecans butter flour flour sugar baking powder baking soda ground cinnamon ground allspice egg buttermilk vegetable oil blueberries
Viewed: 53 - Published at: 2 years agoIngredients
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons chopped pecans
- 1 tablespoon butter, melted
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 egg
- 1 1/4 cups buttermilk
- 1 1/2 tablespoons vegetable oil
- 1 cup fresh or frozen blueberries
Method
- Combine brown sugar, 1 tablespoon flour, and pecans in a small bowl. Stir in melted butter; set aside.
- Combine 1 cup all-purpose flour, whole-wheat flour, and next 5 ingredients in a large bowl; make a well in center of mixture.
- Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries.
- Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.
- Bake at 375° for 19 to 21 minutes or until lightly browned. Cool in pans on wire rack 5 minutes. Remove from pans, and cool slightly on wire rack. Serve warm.
